W / CRB - Manipal · 2019-11-15 · F & B Outlets: Cosmopolitan Café - A coffee-shop, Rangoli - A...

W / CRB

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Mission:

To impart through a robust,

dynamic and internationally

benchmarked hospitality

education curriculum,

competencies required for

global hospitality

professionals

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1. CONTENTS

S. No TABLE OF CONTENTS Page No.

1 Contents …………. 3

2 Foreword …………. 4

3 Teaching Faculty & Staff …………. 5 - 8

4 General Information …………. 9 - 10

5 Facilities …………. 11 – 13

6 Student Mentors …………. 14 – 15

7 Dress Code & Uniforms …………. 16 – 23

8 College Rules & Code of conduct …………. 24 – 29

9 Co-curricular Activities …………. 30 – 31

10 Representative Bodies of Students …………. 32 – 37

11 Sub Committees …………. 38

12 Library …………. 39 – 41

13 Schedule of Important Activities …………. 42

14 The Centre for Humanities …………. 43 – 45

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2. FOREWORD Dear Student,

Congratulations and greetings!! Welcome on board the Welcomgroup Graduate School of Hotel Administration. We provide you the exciting environment of the globally renowned MAHE.

Our good wishes from the desks of our Chancellor Dr Ramdas M Pai, Pro Chancellor Dr H.S.Ballal, Vice Chancellor Dr H. Vinod Bhat, Vice President - Faculty Development and Alumni Relations Dr K. Ramnarayan and our Registrar Dr. Narayana Sabhahit.

The WGSHA is a constituent unit of Manipal Academy of Higher Education (MAHE). You will be a part of the diverse student community of the MAHE.

Very warm welcome & good wishes from the ITC Hotels Divisions & its Leaders.

I take great pride in welcoming each one of you to this new environment. An environment charged with academic challenges, professional growth and personal development. "This day onwards you will be proudly remembering WGSHA as your Alma Mater" The WGSHA faculty and administration eagerly await your arrival and seek to support you in every step you take in next four years to being hospitality professional.

The Syllabi is designed to reflect the benchmarked practices of the Hotel Industry worldwide in accordance with the guidelines of the AICTE. The content is continually updated to incorporate the current trends and practices in this domain. The most effective and dynamic modes of imparting instructions are deployed. Fun filled learning environments are provided by each of your subject leaders

Your initial adjustment problems will be duly addressed by Mr. Sandeep Srivastava and Ms. Shreya Pawaskar who are your course leaders. Your course leaders will take you through an exciting journey of co-curricular activities through the first two semesters of your study.

The twenty first century and the third millennium awaits you with great opportunities, either as an industry expert, entrepreneur or other exciting professional options.

Good grooming habits, punctuality, self-confidence, self-esteem, self-discipline are your success mantras.

The learning philosophy at the WGSHA is to encourage each one of you to hurl yourself with full-fledged enthusiasm to acquire the much needed knowledge not only in the domain of hospitality education and corporate environment but also for responsible world citizenry.

The curriculum is so designed that it generates in you capabilities to manage the future of the hospitality business and make you globally acceptable.

Wishing you all a great life ahead and immense opportunity to excel at WGSHA – Manipal & the real world in future.

With Best Regards,

PARVADHAVARDHINI GOPALAKRISHNAN

PRINCIPAL

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3. TEACHING FACULTY & STAFF

Name Designation

Prof. Parvadhavardhini

Goplalakrishnan

Principal

Chairperson Academic Board, Anti Ragging Committee,

Chief Superintendent of Examinations.

Faculty of post Graduate Studies & Research

Mr.K.Thirugnanasambantham Vice Principal

Associate Professor & HOD, Department of Culinary Arts

HOD – Food & Beverage Production, Events Management,

Faculty In - charge – Guest Lectures

Mr. Sanjay Pant General Manager – Fortune Inn Valley View

Mrs. Shreelatha Rao Associate Professor – Economics, Research Methodology,

Compliance Management of AICTE, UGC & NAAC,

Course Leader III year

Mrs. Sethu H S Associate Professor – Financial Management,

Entrepreneurship, Academic Co-ordinator Mr. Valsaraj P Associate Professor – Food & Beverage Production,

Service Quality Management, Gastronomic Studies, Coordinator – Department of Allied Hospitality Studies

Mr .Vasanthan Sigamany Associate Professor – Food & Beverage Production (Bakery)

Mr. Rajshekhar P Associate Professor & HOD Food & Beverage (Service) Faculty in-charge Welcomschool Alumni Society (WAS)

Mr. Ratnadeep Bhattacharyya Associate Professor – Front Office, Faculty Incharge Admissions; , ( Incharge for Surveys like

GHRDC, OUTLOOK etc, if needed) Mr. Rahul Shedbalkar Associate Professor – Front Office,

Coordinator – Placements, Coordinator for Visiting Delegations,

Dr. Vidya Patwardhan Associate Professor – Human Resource Management Academic Coordinator, QMR and Nodal Officer WGSHA, Research Coordinator WGSHA, Coordinator – Centre for Hospitality and Tourism Research

Mr. Keith Shirlvin Nigli Associate Professor – Accommodation Management Faculty Incharge UCB Programs, Institutional Facilities & Horticulture

Mr. Sandeep Srivastava Associate Professor – food & Beverage Service Course Leader – I Year, Coordinator Food Festivals & events

Mrs. Kshama Harishankar Vishwakarma

Associate Professor – Food & Beverage Production, Warden – WGSHA Girls Hostel

Dr. Senthil P Kumaran Associate Professor – Food & Beverage Management

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Mrs. Meenakshi Garg Asst Prof - Selection Grade Academic Coordinator – M.Sc Dietetics & Applied Nutrition

Mr. Rajiv Mishra Asst Prof - Selection Grade Food & Beverage Management,Course Leader – III Year

Mr. Partho Pratim Seal Asst Prof - Selection Grade - Food & Beverage Management

Mr. Anthuvanraj S Asst Prof - Selection Grade – Food & Beverage Management

Mr. Raj Mohan Dhandapani Asst Prof - Selection Grade – Food & Beverage Management

Mr. Ajith Kumar S J Assistant Prof - Senior Scale – Hotel Accounting, Assistant Warden

Mr. Raghavendra G Assistant Prof - Senior Scale – Computer Science, Faculty Incharge IT, Department & Institutional Website

Mr. Paritosh Dabral Assistant Prof – Selection Grade– Food & Beverage Service, Lead Instructor – ISG, course Leader – II Year

Mr. Narayan B M Prabhu Assistant Prof - Senior Scale – Sales & Marketing, Strategic Hospitality & Tourism Management, Consumer Behaviour, Academic Coordinator

Mrs. Pallavi G Shettigar Assistant Prof – Selection Grade – Dietetics, Assistant Cultural Coordinator, Resident Girls Manager M.Sc

Mr. Naresh Nayak Assistant Prof - Senior Scale – Housekeeping, Guest Relations, Warden WGSHA Boys Hostel

Mr. Dayananda Prabhu Assistant Prof – Selection Grade - Food & Beverage

Production

Mr. Prasenjit Sarkar Assistant Prof - Selection Grade - Food & Beverage

Production, Sports Advisor

Mr. Kaliappan S Assistant Prof - Selection Grade - Food & Beverage

Production

Mrs. Anusha Pai Assistant Prof - Senior Scale – Housekeeping, Cultural

Coordinator, Course Leader II year

Mr. Arup Kumar Dhar Assistant Prof - Selection Grade - Food & Beverage

Production

Mrs. Swathi Acharya K Assistant Prof- Senior Scale – Dietetics

Mr. Nithish Damodhar Assistant Professor - Food & Beverage Production

Mr. Manish T.K Assistant Professor - Food & Beverage Production

Mr. Manoj Belwal Assistant Prof – Senior Scale - Food & Beverage

Production

Mr. Sudhakar D Nayak Assistant Professor - Food & Beverage Production

Mrs. Namratha N.Pai Assistant Professor - Dietetics

Mr. Sachin George Varghese Assistant Professor – F& B Management

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Mr. Nachiket A K Rao Ms. Shreya Pawaskar

Assistant Professor – F& B Management Assistant Professor – F& B Management, Course Leader I year

Mrs. Jyothi Mallya Librarian - Selection Grade

Mr. Abhiru Biswas

Mr. Abhinav B Chopra

Adjunct Faculty

Mr. Anshul Sethi

Mr. Vikram Cotah

Mr. Sherin Mathew

Mr. Anoop Pandey

Mr. Sunil Tarneja

Chef Rakesh Singh Anand

Dr. Balakrishna Jayasimha

Mr. Sujeet Kumar

Dr. Swarup Sinha

Chef Sanjay Thakur

Chef Vikas Khanna

Ms. Sakshi Anand

Mr. Anup K Bhat

Mr. Himanshu Bhandari

Dr. Srikanth Beldona

Dr. Asad Mohsin

Dr. Crist Inman

Dr. Dennis Dixon Miller

Dr. Pradeep Racherla

Dr. Chef K Damodaran

Dr. Saransh Goila

Mr. Sethumadhavan U K

Mr. Vivek Desirazu

Mr. Vasisht Ramasubramanian

Chef Girish Nayak

Chef Thomas Joseph Zacharias

Mr. Gerard D’Souza

Mr. Sahil Ranaut

Chef Rahul Kulkarni

Mr. Vivek Suresh

Mr. Atul Bapat

Chef Hardik Bali

Ms. Sarina Menezes

Chef Hussain Sahzad Haji

Mr. Mohit Bhargava

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Chef Vipul Gupta

Chef Sahil Desai

Dr. Bhuvaneshwari Shankar

Chef Alexander Lee Sanchez

Chef Uchit Vohra

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4. GENERAL INFORMATION

4.1 MANIPAL: Manipal, a unique and spirited town, teeming with young students, is located on a

plateau just north of Udupi. Less than a century ago, the area was in a complete

wilderness; a jungle covered the steep southern and eastern slopes and the plateau

on top was composed of red, porous, laterite rocks, turned black by incessant

monsoons. The area stayed barren and treeless for decades. It is the vision, the

dynamism and the perseverance of Dr. Tonse Madhav Anant Pai that transformed

this wasteland into a burgeoning complex of health, educational and financial

activities.

Manipal today is the home of Manipal Academy of Higher Education, MAHE. It has

a number of prestigious institutions like the Kasturba Medical College and Hospital

with the Dental, Pharmacy, Nursing and Engineering Colleges, School of Allied

Health Sciences, International Centre for Health Sciences, TA Pai Management

Institute, School of Communications, Manipal Institute of Technology, School of

Information Sciences, School of Management, International Centre for Applied

Sciences, School of Life Sciences, KMC I/C and of course, the Welcomgroup

Graduate School of Hotel Administration.

The Corporate Office of Syndicate Bank is also located here. The Manipal

Technologies Ltd., who have the latest and most sophisticated printing machinery

and equipment and who have acquired a national reputation for excellence in

printing, forms an important part of Manipal. A number of small-scale industries

are also located here. The population of Manipal is approximately 25,000. It has an

average temperature of 24 to 38 degrees centigrade and experiences an average

rainfall of 260-300 cm a year.

4.2 LOCATION:

Manipal is a part of the Udupi district of Karnataka State on the West Coast of India.

It is located 60 kms. north of Mangalore, 300 kms. south of Goa and about 5 kms. off

the NH-17, connecting Kanyakumari to Mumbai. It is situated on a plateau

commanding a panoramic view of the Arabian Sea on the west with the backdrop of

Western Ghats in the east. Udupi town - the home of the 800-year-old Krishna

Temple - is 5 kms away and is emerging as a hub of commercial activity. Malpe

beach is barely 8 kms from here. Udupi also forms the focal point for visits to

important places of pilgrimage and archaeological sites, namely Kollur,

Dharmasthala, Sringeri, Mulki, Karkala, Moodabidri, Belur and Halebid.

4.3 ACCESSIBILITY:

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By Air - Mangalore Bajpe airport is well connected by Indian Airlines, Jet Airways, Bengaluru and Chennai and to Dubai. By Rail – Udupi railway station is on the broad gauge link of the Konkan Railway and is well connected to Mangalore, Bengaluru, Goa and further on to Cochin, Chennai, Mumbai and Delhi on the Indian Railways network. By Road -- Bus service is available between Manipal/Udupi to Mangalore, Bangalore, Belgaum, Ernakulum and Goa.

4.4 ESTABLISHMENT OF WGSHA: Keeping in view the increasing need of professionally trained personnel by the ever-

expanding hospitality industry, the “College of Hotel and Restaurant Management

Studies” (CHARMS) was started in October 1986 as a unit of Dr. T.M.A. Pai

Foundation. In August 1987 the Foundation joined hands with the Welcomgroup,

the hotels’ division of ITC Ltd. The College is now called the “Welcomgroup

Graduate School of Hotel Administration” in short, WGSHA. The College was

transferred from Mangalore University to Manipal Academy of Higher Education

(MAHE) as one of its constituent Colleges, in 2003.

The College offers a four years’ Bachelors Degree in Hotel Management (B.H.M.),

This Courses has been granted a permanent affiliation by Manipal Academy of

Higher Education. The Degree for BHM course is awarded to successful candidates

by the Manipal Academy of Higher Education. BHM is approved by the All India

Council for Technical Education (AICTE) and National Board of Accreditation

(NBA) has accredited Bachelor of Hotel Management for a period of 5 years from

May 2012.

4.5 FORTUNE INN VALLEY VIEW MEMBER ITC’S HOTEL GROUP: A well-appointed Fortune hotel by Welcomgroup is attached to the Institute, which

serves as a model-training unit for the students. The features of the hotel are as

follows:

68 deluxe, centrally air-conditioned rooms.

F & B Outlets: Cosmopolitan Café - A coffee-shop, Rangoli - A multi-cuisine restaurant, banquet facilities, a pastry shop and Room Service.

Swimming pool

Fitness Centre with steam, sauna and massage facilities.

Secretarial services

Fax and e-mail

Travel Agency (Trade Wings)

24 hrs Foreign Exchange

Laundry service

Car Rental

Doctor on Call

Gift Shop

Florist

Beauty Salon, Parking, Currency Exchange and ATM facility.

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5 FACILITIES

5.1 HOSTEL ACCOMMODATION:

- Air conditioned and Non-Air conditioned hostel accommodation - Separate for

boys and girls, is available only on twin-sharing basis.

- Hostels for students may or may not be located within the WGSHA campus.

Students may be allotted hostel accommodation anywhere in the MAHE

Hostels. Allotment of a room made to a student is liable to be cancelled if

he/she fails to occupy the said accommodation on or before the notified date.

- In case a student goes out of the college/hostel without permission, he/she is

expelled from the hostels, if he/she remains out of the hostel beyond the

permitted timings, his/her hostel fees would be forfeited.

- It is mandatory for all resident students to dine at the hostel Food Service.

Hostel Food Servicing, and internet facilities are provided separately for boys

and girls within the premises of their hostels.

- Hostel accommodation is allotted to a student, subject to a written concurrence

of the parent that his/her ward would respect the written and verbal

instructions and the rules concerning the stay in the hostel allocated by the

college authorities from time to time. In case of a serious infringement of the

hostel rules/instructions or a gross violation of the hostel decorum, students

are likely to be expelled from the hostel.

5.2 MEDICAL: - All students of WGSHA are covered under the Medicare Scheme of Manipal

Academy of Higher Education that entitles them to a medical care and

treatment at the Kasturba Hospital located in the immediate vicinity of the

College.

5.3 LIBRARY:

The College has a well-stocked library with nearly 11752 books on Hospitality

and Tourism management and allied subjects. In addition, it subscribes to

nearly 52 journals and magazines on general and trade subjects from all over

the world. The library also has a large section devoted towards general reading

including sports, history, culture, and fine arts.

- There is a separate library for the BA in Culinary Arts course, currently having

around 868 books.

The college library is equipped with 12 computer terminals with e-mail and

internet facilities.

- Book Bank: Course books prescribed by the college are available in the Library

and are issued to students at the beginning of the Academic Year. Students are

required to deposit the textbook at the Library at the end of the course in a

good condition. Value of the book in case of non-return or the loss thereof

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would have to be paid for by the concerned student as per the rule.

- E-Resource

1. Library subscribes to online database called EBSCO hospitality and tourism,

which covers scholarly research and industry news relating to all areas of

Hospitality and Tourism. This collection contains more than 749,000 records,

with coverage dating as far back as 1965. There is full text for 440

publications, including periodicals, company & country reports and books.

Library has also access to online database called Emerald Management

which covers full text of management journals. These can be accessed

through following link via intranet.

http://search.ebscohost.com/

USER ID : WGSHA

PASSWORD : school20!8

2. Scopus Scopus is the largest abstract and citation database of peer-reviewed

literature: scientific journals, books and conference proceedings. Delivering

a comprehensive overview of the world's research output in the fields of

science, technology, medicine, social sciences, and arts and humanities,

Scopus features smart tools to track, analyze and visualize research. As

research becomes increasingly global, interdisciplinary and collaborative, you

can make sure that critical research from around the world is not missed

when you choose Scopus.Link to access Scopus:

http://www.scopus.com/home.url?zone=header&origin=SearchAffiliationL

ookup

3. Web of Science Web of Science provides a single destination to access the most reliable,

integrated, multidisciplinary research. Quality, curated content delivered

alongside information on emerging trends, subject specific content and

analysis tools make it easy for students, faculty, researchers, analysts, and

program managers to pinpoint the most relevant research to inform their

work.

Link to access web of science: https://apps.webofknowledge.com 4. Springer

Link to access springer: www.springer.com Other online Database

SciVal.

5.4 MOCK BAR:

- There is a fully equipped Mock Bar at the college for demonstrations and for

practical work, for the purpose of preparation, presentation and service of all

kinds of beverages.

http://search.ebscohost.com/

http://www.scopus.com/home.url?zone=header&origin=SearchAffiliationLookup

http://www.scopus.com/home.url?zone=header&origin=SearchAffiliationLookup

https://apps.webofknowledge.com/

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5.5 TRAINING RESTAURANT:

- In order to conduct practical training sessions in F&B Service skills, two

Simulation Restaurants-Chaya and Rendez-vous are available within the College

premises.

5.6 LAB KITCHEN: - The kitchen and bakery laboratories are carefully designed to meet the

specialized training needs of our students. All facilities are equipped with the

latest, industry–standard equipment. Following lab kitchens are available at the

College.

Basic Training Kitchen (BTK) with 30 workstations

Advance Training Kitchen (ATK) with 30 workstations

Quantity Training Kitchen (QTK) & Bakery Training Lab – 30 workstations

Additionally, students receive hands-on experience at different timings

during the full-time operations at the Valley View hotel kitchen.

5.7 COMPUTER LAB: - The Hotel Information System (H.I.S.) and adequate basic computer literacy is

imparted to our students at the Computer Lab, which is equipped with 33 PCs

with the latest software and configurations.

5.8 SPORTS AND CO-CURRICULAR ACTIVITIES:

- The College fraternity is grouped into four Houses to facilitate the conduct of

intra-college competitions for sports and other activities. All students are

mandated to take an active part in all activities.

The House Titles are:

1. Pratap House

2. Ranjit House

3. Shivaji House

4. Tipu House

- The College has its own, exclusive, in-house facilities for basketball, volleyball,

table-tennis and cricket net practice. In addition, common playgrounds/stadia

for all the colleges of Manipal, which are shared with other institutions, are

available for Hockey, Football, Cricket, Athletics and Throw ball. Furthermore,

there are two swimming pools and standard gymnasiums. Additionally, a

latest, state-of-the-art indoor sports stadium (Marena-1,45,000 sq ft), centrally

air conditioned, including a 22,000 sq ft hi tech gym, sauna and steam, golf

simulators, beach volley ball court, basketball court, football court, cricket

practice pitch, table tennis, billiards, tennis courts, badminton courts, squash

courts and a 200 mt jogging track has come up in the immediate vicinity of the

college hostel.

- Being a professional college, in the event of an overlap between studies and

sports events on a particular day. Students seeking prior permission will be

alternatively accommodated.

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- For other details refer to Section 9.

6 STUDENT MENTORS

6.1 COUNSELLING BY THE FACULTY:

- It is our constant endeavor to establish a healthy, two-way communication

between students and the college faculty members. Such a communication

channel ensures that we at WGSHA are able to respond effectively and

promptly to the academic and personal needs of the students by way of a

correct guidance, grievance-handling or by way of extending any other help

that the students may need from time to time.

- Every student is affiliated to one of the faculty members, who is referred to as

his/her Mentor. The affiliation of a student to a particular faculty member may

be changed at the special request of the ward or that of the Mentor. The Mentor

is there to assist, guide and in some particular instances, to suitably correct.

- All requests for leaves, night-out permission and other permissions are to be

addressed to the Principal/Vice Principal, recommended by the student’s

mentor. The Mentor is also responsible to communicate with the parents,

advising them of the student’s progress in academics and various other

activities.

- It is obligatory for the students to meet their Mentor at least once in every 15

days or whenever he/she so desires. During these meetings, the students

advise their mentors about their performance in academics, sports, co-

curricular and other activities or about a personal problem, if any.

Notwithstanding the above, in case of emergency/non availability of the Mentor, the

students are at liberty to approach the Alternate Mentor/Vice Principal/Principal or

any member of the faculty. Contact numbers may be accessed from the website

6.2 PROFESSIONAL COUNSELLING:

- The College has at its disposal the services of a qualified and experienced

Professional Mentor from the Manipal Academy of Higher Education who is

there to offer help and assistance in case of personal, psychological or

behavioral crises of students. In case of a feeling of distress or depression due to

peer, parental, academic or faculty pressure or any other reason whatsoever,

students may directly approach the Professional Mentor with a prior

appointment.

- The professional counseling thus offered is not to be construed as an ‘obligatory

treatment’ rendered to a student. It is a means of offering help in strict

confidentiality.

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6.3 ON-LINE COUNSELLING

- Manipal Academy of Higher Education also has the facility of online

counseling for students who may feel the necessity for such counseling.

Students may visit www.manipal.edu or contact

Dr. Geetha M

Director - Student Affairs,

Manipal Academy of Higher Education

Email: [email protected]

Tel 22035/22061

http://www.manipal.edu/

mailto:[email protected]

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7 7 DRESS CODE AND UNIFORMS

7.1 GROOMING: - While in the premises of the college and in the public areas of the Hotel,

WGSHA students are required to be well groomed at all times. This forms an

essential aspect of training, especially upon joining the hospitality industry.

- Boys are permitted to grow their hair only till above collar length and maintain

the same as per the industry standards. Boys who shave their heads for any

reason must wear a beret at all times till the hair grow back. Wearing of caps is

not permitted inside the college premises. Side burns are to be maintained at a

length shorter than the middle of the ear.

- Boys, other than Sikhs, are to be clean shaven at all times while in the college

premises. Growing of a moustache is permitted, as long as it is trimmed and is

well maintained. Inter-locking of the moustache with the side-burns or beard

grown (except for the Sikh students) is not allowed. Formation of corners, edges

or other trimming of the side-burns are not permitted.

- Boys are not permitted to wear any jewelry except a single non flashy wrist watch.

- It is necessary for Sikh students to wear a neatly-tied turban during their

presence in the college. They are permitted to wear one ‘Kadha’ of a moderate

thickness.

- Nails are to be kept trim at all times.

- Hair should not be coloured.

- Girls with long hair (i.e., below shoulder length) are required to keep it tied up

or well combed in a bun.

- Girls should wear a minimum amount of jewelry/make up and their nails are

to be kept clean and well-manicured at all times.

- Girls are permitted to wear one small pearl ear stud a thin string of pearls

around the neck and a non-flashy wrist watch

7.2 DRESS CODE: - During college hours and examinations, following dress code shall be observed:

Monsoon Wear – July to December Day Girls Boys

Monday

Uniform Suit (Midnight Blue) or

Uniforms as per scheduled practical

classes.

However students will not be

permitted in Chef uniforms for any

theory classes.



classes.



theory classes.

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Tuesday

Uniform Suit (Black) or Uniforms as

per scheduled practical classes.



theory classes.





theory classes.

Wednesday Uniform Suit (Midnight Blue) or


classes.



theory classes.



classes.



theory classes.

Thursday Uniform Suit (Black) or Uniforms as




theory classes.





theory classes.

Friday Personal Suit or Uniforms as per

scheduled practical classes.



theory classes.

Personal Suit or Uniforms as per

scheduled practical classes.



theory classes.

Saturday Personal Saree, Smart Casuals

(Shirts, Trousers/Salwar, Kameez

with Dupatta)

Smart Casuals (Shirt and Trouser)

Summer Wear – January to May Day Girls Boys

Monday

Tuesday

Wednesday

Thursday


classes or White Shirt, Cravat and

Grey Trousers.



Black Trousers.



Grey Trousers.



Black Trousers.


classes or White Shirt, Tie and Grey

Trousers.


classes or White Shirt, Tie and Black

Trousers.


classes or White Shirt, Tie and Grey

Trousers.


classes or White Shirt, Tie and Black

Trousers.

.

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Friday Uniforms as per scheduled practical

or Personal Suit/Saree or Salwar

with Dupatta

However blazer is permitted for

formal and special events. Students

will be permitted not be permitted

in Chef uniforms for any theory

classes.

Personal Suit or Uniforms as per

scheduled practical.

However blazer is permitted for

formal and special events. Students

will not be permitted in Chef

uniforms for any theory classes

Saturday Personal Saree, Casuals (Shirts,

Trousers/Salwar, Kameez with

Dupatta) or Uniforms as per

scheduled practical

Smart Casuals (Shirt and Trouser) or

Uniforms as per scheduled practical.

- Students are not permitted to wear Blazers and personal Sarees during examinations. They should wear white shirt, black trouser along with Tie/Cravat.

- During monsoons, rain shoes (black) are permitted. Sports shoes (Black) are

permitted only for House Keeping Practical. Sandals etc. shall not be worn during college hours. Students are also required to keep their uniforms clean, pressed and sleeves buttoned down, ties properly knotted with collars buttoned up.

- Girls are to be dressed in formal salwar-kameez, with formal footwear. The kameez shall extend till below the knees. Dupattas will be Mandatory.

- Tights, Leggings, Sleeveless, Churidar and party wear are not permitted. - For all days the girls should have their hair in a tight bun with black band only.

Dress code as detailed above shall be adhered to during the University Examinations as well.

- Wearing chef coats outside the college is strictly forbidden.

Boys (Uniform Specification) Girls (Uniform Specification)

1st Year

Production

Chef Coat White Chef Coat White

Black Chef Trouser Black Chef Trouser

Apron White Full Apron White Full

Chef Cap Chef Cap

Plain black, blue or red turbans for

Sikh boys (To be procured by

students themselves)

Black Action Shoes and black

socks (To be procured by students

themselves)


socks (To be procured by


Students should carry with them two clean dusters, Culinary kit, Cookery journal and pen

F & B Service

Pintuck Shirt White Pintuck Shirt White

Trouser Black Trouser Black

Black Apron Black Apron

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Black Bow-Tie Black Bow-Tie

Serviette Damask 2 nos. Serviette Damask 2 nos.

Waiter Cloth White 2 Waiter Cloth White 2

Black turbans for Sikh boys (To be

procured by students themselves)

Black Shoe and Black socks Black Shoe and Black socks

Students should carry with them a scribbling pad, a bottle opener, a pen and a white handkerchief

Housekeeping

Safari jacket Midnight Blue Safari Jacket pink

Black Trouser Black Trouser

Black action shoes and black socks

(To be procured by students

themselves)

Black action shoes and black



Students should carry with them a clean duster, a scribbling pad and a pen

Front Office

Midnight Blue Blazer Midnight Blue Blazer

D. Grey Trouser D. Grey Trouser

White Shirt White Shirt

College Tie College Cravat

Black Shoe and Black Socks Black Shoe and Black Socks

Students should carry with them a scribbling pad and a pen.

Formals


Dark Grey Trouser Dark Grey Trouser



Black Blazer Black Blazer





2ndYear

Production



Apron White Full Apron White Full

Chef Cap Chef Cap


sikh boys (To be procured by


Black Action Shoes and black socks


themselves)




Students should carry with them two clean dusters, culinary kit,

Cookery journal and pen

F & B Service Pintuck Shirt White Pintuck Shirt White

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Black Service Jacket Black Service Jacket





Housekeeping

Safari jacket Midnight Blue Safari jacket pink




themselves)





Front Office






Students should carry with them a scribbling pad and a pen.

Formals


Dark Grey Trouser Dark Grey Trouser








3rd Year

Production



Apron White Apron White

Chef Cap Chef Cap






themselves)




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Students should carry with them two clean dusters, culinary kit, Cookery journal and pen

F & B Service

OJT







Black Service Jacket Black Service Jacket





Housekeeping

OJT

Safari jacket Midnight Blue Safari jacket pink




themselves)





Front Office

For OJT






Students should carry with them a scribbling pad and a pen

Formals









22

- Wearing any uniform of an operational department (i.e., Housekeeping, Food

& Beverage Production, Food & Beverage Service) outside the college premises

is not permitted.

- It is reiterated that whenever a student is in uniform, he/she would uphold the

dignity of the same and ensure that it is complete in all respects. Ties, bow ties,

cravat, caps, proper footwear etc. are an integral part of the uniform and should

be always worn as part of the full uniform.

Prohibited for Boys

Prohibited for Girls

T-Shirts

Tight fitting, torn or dirty jeans

Caps

Sandals

Shorts

Earrings

Long trousers touching the floor

Pony tails

Body tattoos

Body piercing

Tight-fitting, torn and dirty

jeans

Long trousers touching the floor

Skirts, shorts

White Socks

Deep neck tops, spaghetti tops,

sleeveless tops.

T-Shirts

Body tattoos

Body piercing


4th Year

Production


Chef Trouser Chef Trouser

Apron White Apron White

Chef Cap Chef Cap






themselves)




Students should carry with them two clean dusters, culinary kit,

Cookery journal and pen

Formals


D. Grey Trouser D. Grey Trousers



Black Suit Black Suit



23

Trousers with 6 or more pockets

White Socks

Coloured Hair

Clothes depicting illegal drugs or profane

language, racial, sexual & vulgar slogans

(applicable to boys and girls).

Coloured Hair

7.3 UNIFORMS: - Uniforms for various activities, as mentioned below, would be provided

under arrangements of the Faculty in-charge of Housekeeping. Clothes shall

be tailored to size. Items scribbling pads, pencils etc. are to be procured by the

students themselves.

NOTE: 1. No deviations to the above rules on Dress Code and grooming would be

permitted except with the written permission of the Principal

2. Shoes should be black and well-polished and kept always in a good condition

3. Students should wear their name tags when in the college on all working days – Two extra name tags are recommended.

4. Students are not permitted to enter the college premises in casual dress

5. Entry to the college building may not be permitted if the Identity Card (ID card) is not produced when asked for. In case the ID card is not available or is defaced/lost, a temporary id form, duly signed & stamped should be asked for (on payment) and collected from the college office.

6. The required uniform or other dress of the first period has to be completely worn before leaving the hostel/residence and, if necessary, changed in the lockers subsequently.

7. Students are to ensure that they remain in complete uniform even when they move from college to the hostel and back. Blazers, service jackets, aprons etc are to be worn by the students and should not be slung across the shoulder or over the arm.

8. Uniforms issued by the college will not be altered without the express permission from the faculty in-charge.

24

8 COLLEGE RULES AND CODE OF CONDUCT

8.1 GENERAL: - WGSHA is a profession-oriented institute with the precise objective of training

and preparing its students for the hospitality industry. As such, its curriculum

and activities are accordingly tailored to meet that requirement. In short, apart

from the professional knowledge, it is WGSHA’s endeavor to develop amongst

the students a strong sense of discipline, dedication and integrity, in addition to

a well-developed personality that is the hallmark of a successful executive of

the hospitality industry. In view of this, all students, irrespective of their

background, temperament, talent or personal inclinations are expected to abide

by the college rules and code of conduct. The general conduct, etiquette and

social behaviour of the students are expected to befit that of the ideal leaders of

the Industry and hence, would be strictly monitored at all times.

- A pen-picture of a student, clearly reflecting the progress made by him/her in

academics and allied activities of the college would be prepared by the

concerned mentors and furnished to the prospective Industry

Recruiters/employers or to institutions for higher studies as and when

required.

8.2 ATTENDANCE AND PUNCTUALITY: - It is mandatory for all students to be present for the first class of the beginning

of a session, at the start of a new academic year. Unexplained absence from the

first class may result in the deletion of the student’s name from the college rolls.

These students will then have to seek re-admission to the college after paying

the re-admission fees. Re-admission will however be at the discretion of the

college.

- All classes scheduled in the timetable are to be attended compulsorily. It is also

mandatory for the students to be present for the duties assigned to them in

relation to the OJT (On-the-Job Training). Students are expected to have a 100%

attendance in classes/duties, unless they are sick and so certified by the

authorised Medical Officer, are on a leave sanctioned by the college or are on a

bonafide assignment authorised by the college.

- Absence from classes/duties for reasons except as provided for above

- Persistent absence from the classes or the OJT may result into the student’s

suspension from the college.

- All students are expected to leave the college premises latest by 6.30-p.m.,

except on the days when they are required to work after college hours for

specific events, arranged with prior permission of the College authorities.

25

8.3 COMMUNICATION OF RESULTS:

The University Examination results are communicated through e-mails to the

students as well as to the parents and are notified on the college website.

Individual hard copies are given under signature to the students when they

report at the beginning of the next Academic Year.

For graduated students hard copies of the results are posted within a week

from the receipt of the same from the office of the Registrar (Evaluation).

8.4 LEAVE:

- The Procedure for the grant of leave at the college is as follows:

a. Every student must obtain a written request from the parents, addressed to

the mentor’s email.

b. After the Mentor recommends the leave, the student is required to take the

approval of the Vice Principal/Principal.

c. After the approval the student submits the Leave Application to the

Hostel Warden.

- Grant of leave by the college (For any reason whatsoever) does not imply that

in case of shortfall in attendance, the relaxation thereof would be granted

automatically. It only implies that the student concerned has been permitted to

be away from the college with the consent of the college authorities.

- Leave taken for medical reasons would be considered as ‘absence’

- Absenting oneself from class/college activities on account of a sanctioned leave

would not be counted towards the attendance percentage and would be treated

as ‘absence’.

- Students are on the rolls of this college, they are expected to remain in Station

during the currency of the entire academic year. All students must obtain an

authorised/sanctioned leave before leaving Manipal, irrespective of their being

residents of the college or day-scholars. Absence from Manipal without an

authorised permission from the college would result in a strict disciplinary

action.

- A student may be granted permission to stay outside the college only in case

the parent(s) are visiting Manipal. No permission for a night-out would be

granted in case a brother, sister, cousin, relative, or a friend is visiting.

8.5 INDUSTRIAL TRAINING EXTERNAL (ITE):

- As per the norms laid down by the AICTE, all students of the BHM course,

before they become eligible for the BHM Degree, are required to complete 26

weeks of Industrial Training (External) as part of the curriculum.

- Training to be done in Hotels/Units/Service Establishments will be duly

approved by the college. The Industrial Training would be formally evaluated.

26

- Every student on Industrial Training is required to maintain a Daily Log of his

activities. Students will have to collect the format of this Log from the College

before proceeding on Industrial Training. Upon their return to WGSHA they

would be required to prepare a comprehensive report on the Industrial

Training done by them, which they would submit along with the Daily Log, to

the Vice Principal’s office for evaluation, for which viva would also be

conducted.

- While on Industrial Training, each student represents the college as an

Ambassador. The quality of his/her work, conduct, behavior, punctuality,

integrity, commitment to the profession and personal integrity directly reflect

upon the reputation of the college. Serious note would be taken of the cases

where the students are found to have taken long absences, put up a poor

performance or have subjected themselves to an undisciplined behaviour and

have sullied thereby the name of the Institution.

8.6 INDUSTRIAL EXPOSURE/ON-THE-JOB TRAINING:

- All students are required to undergo intensive Industrial Training (Internal), as

given in the course structure.

- Students are required to undertake OJT at the Fortune Inn Valley View Hotel as

assigned during the period when the college is functioning in the teaching

mode. The hours of work devoted to OJT would be recorded in individual OJT

cards, upon which the evaluation would be done.

- The OJT has to keep pace with progress of the Academic Year. Students lagging

behind in OJT would not be permitted to proceed on leave or on holidays.

- Students failing to meet, without sufficient cause, the stipulated number of OJT

hours, are liable to a disciplinary action including suspension from the college.

Shortage of OJT may also disqualify a student from earning the credits of the

module. Unexplained absence from OJT would be treated as unauthorized

absence and would be dealt with seriously.

- The duration and the quality of work put in by the students during OJT would

be recorded and evaluated. This will also constitute as an important input

towards the overall profile of the student.

8.7 HANDLING AND CARE OF COLLEGE PROPERTY: - Students are expected to take a proper care of the college property. Any wanton

damage to the college property, whether entrusted to students for a particular

purpose or made available to them as a common facility would be severely

dealt with. All inordinate damage to college property, irrespective of whether

the reason for the same has been pin-pointed, would be made good through a

collective fine recovery as deemed fit by the college authorities.

- Students are responsible for the safety and care of all items like books, training

aids, equipment and sports/recreational items etc that are entrusted to them by

the college. The value of items lost, damaged or found to be in an unacceptable

27

condition for any reason would be recovered from the concerned students.

- No stores items, (crockery, cutlery, linen, glassware) shall be taken out of the

operational areas without permission of the concerned Faculty Member.

- Scribbling on the walls, classroom desks and library books, tampering with the

notice board/notices, causing damage to any electrical/electronic equipment

will constitute to a breach of discipline and would be considered as a

punishable offence, for which the students would be fined.

8.8 PERSONAL CONDUCT AND MANNERS:

- Students are expected to wish the greetings of the day to a member of the

Faculty Staff each time they come across him/her whether in or outside the

college.

- Smoking is strictly prohibited in all areas of the college campus, hostels and

at the hotel Fortune Inn Valley View, irrespective of the timings or the

occasion. Violation of this rule shall result in an immediate suspension of

the concerned student from the college/university.

- Within the premises of the college and public areas of the hotel the students are

expected to be well groomed at all times.

- Conduct of all students should be becoming as that of future managers in the

industry.

- Inappropriate conduct of students on the college premises, hostel or at the

Fortune Inn Valley View shall be severely dealt with.

- Relations between the male and female students shall always conform to the

established and accepted norms of decorum and decency. This applies to the

conduct of students at all times, whether in a class, hostel or otherwise. It is a

sign which reflects upon the family background and upbringing of a student

and exhibits a degree of consideration towards others; more so towards ladies.

8.9 ENTRY TO THE COLLEGE AND THE HOTEL:

- Students are required to use the college entrance with their access card while

entering and leaving the college premises. No other entry is to be used by the

students unless specifically permitted to do so.

- Fortune Inn Valley View hotel is a training ground for the students and all

Hotel personnel deserve to be treated with the due respect. During their

presence at the hotel, whether for the purpose of training or as a customer, the

students must always be appropriately dressed.

- Students coming to the Fortune Inn Valley View for OJT are required to use the

service entrance only. Upon entry, they would deposit their Identity Cards with

Security Control and collect them only upon leaving the hotel.

- Students desiring to use any of the college areas like classroom, cafeteria, AV

room etc, beyond the regular college hours, will have to obtain a prior

permission from the Security Department/Vice Principal in writing. However,

such requests may not always be granted. The facility thus granted/allowed

28

has to be properly utilised and all responsibilities for its safety clearly fully

assumed.

- Students are not permitted to visit the guests staying at the Fortune Inn Valley

View except with prior written permission from the Vice Principal / Principal.

Similarly, presence of students in the public areas of the hotel shall only be with

prior written permission.

- The use of Rangoli Restaurant at the Fortune Inn Valley View is prohibited

unless authorized with a specific prior permission.

- The use of Cosmo Café for official discussions or private study is forbidden.

Students, whether on duty or on a personal visit, are not permitted to enter

through the main entrance of Fortune Inn Valley View.

- Late Arrival to the college: Students arriving late to the college for the first

hour will be marked absent for the entire day.

- Unauthorised stay out of the Hostel would attract a fine of Rs 1500/-

- Intimation to Parents – Intimation of the classes not attended by the students is

sent to the parents by the respective Mentors on a daily basis.

8.10 RAGGING:

Ragging within or outside the educational institution is strictly prohibited.

Ragging is an offence under the Indian Penal code and Karnataka Education

Act 1983. Whoever directly or indirectly commits, participates in, abets or

instigates ragging inside or outside the educational institution shall be

suspended, expelled or rusticated from the institution and shall also be liable

to a fine amounting to Rs. 2,50,000. The penalty includes rigorous

imprisonment, cancellation of admission, suspension from attending classes,

withholding, withdrawing fellowship, scholarship and other financial benefits,

withholding or canceling the results.

Ragging includes: Display of noisy, disorderly conduct, teasing, rough or rude

treatment, indulging in rowdy, undisciplined and obscene activities which

cause or are likely to cause annoyance, undue hardship, physical or

psychological harm, mental trauma or creating apprehension or fear in a new

student’s mind or in that of other fellow students or forcing a student to do any

act which such a student is not willing to do or which causes him / her shame

or embarrassment, injury or danger to his/her life.

Contact numbers: Anti- ragging Squad – 9945670913

Chief Operating Officer -7022632484

Director Student Affairs - 7022016250

8.11 IDENTITY CARD:

- Every student will be provided with the Access control/Combo card. Student

should carry these at all times. Being an important personal document, students

are expected to take special care of their Identity Cards. In case of loss or

29

damage, duplicate identity card may be issued on payment of specified fine

plus the cost of replacement. The present penalty is Rs. 500/-. All requests for

the railway or airline concession forms or bonafide certificates etc. would be

processed only upon producing the Identity card.

8.12 MOBILE PHONES:

- Handling / use of mobile phones in the college premises is restricted. Breaking

this rule would result in the phone being confiscated for an unspecified period.

- Judicial use of phones is advised.

- College authorities will not take any responsibility whatsoever for the loss or

theft of a Mobile Phone, neither will the college authorities extend any

assistance in filing an F.I.R. or initiating a Legal proceeding.

8.13 REPRIMANDS: - Depending upon the gravity of the offence, penalties may be awarded in any of

the following forms:

- Withdrawal of various Facilities in the Hostel and/or College. For serious

violations of Conduct and disciplinary norms.

- Expulsion from the Hostel and/or Suspension from the College. For gross

violation of rules

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9 CO-CURRICULAR ACTIVITIES

9.1 CLUBS AND SOCIETIES:

- It is mandatory for all students to seek membership of at least one of the clubs

at the college. A request for a change of club would be considered upon the

completion of the Academic Year.

- Each club would be guided by one of the faculty members nominated by the

Management.

- All college functions including those of religious and cultural nature would be

organised under the overall responsibility of the college Students Council.

9.2 LITERARY CLUB & DRAMATICS:

- This club produces the college magazine and organises diverse events on arts

and literature. A club aimed at giving a platform for theatre enthusiasts.

Activities in this club include sourcing play, holding supper theaters, mime

competitions, staging plays for the Annual Day.

-

9.3 WANASS CLUB:

(Welcomschool Adventure, Nature Awareness and Social Service Club)

- Organises treks, camps and conducts social service activities on weekends.

WANASS Club endeavours to provide safe, enjoyable adventure related

activities that support the growth and development of all students. Also, the

club promotes social responsibilities among the students by organizing social

service activities in the campus and in the neighbourhood.

9.4 MUSIC CLUB:

- This club’s primary focus is to nurture and to exhibit the latent musical talents

of its Members both in Indian and International styles of music.

9.5 DANCE CLUB:

- This club encourages dancing skills of the students. It organizes performances

during hostel festivals, Annual Day, competitions and events such as the

‘Formal Ball’ and the ‘Dandia Nite’.

9.6 ARTS & CRAFTS CLUB:

- A club for students who put colours to thoughts and expressions. A canvas for

their artistic outpouring. Encourages and enhances expertise in fine arts and

puts up exhibits for festivals/functions.

31

9.7 GASTRONOMY CLUB:

For further developing and honing the gastronomical skills and knowledge of

members and enhancing their culinary experience.

9.8 WINES & SPIRITS CLUB:

- A study of Oenological practices, knowledge of Spirits and mixology through

wine making, tasting sessions, seminars, cocktail festivals and promotions.

9.9 PHOTOGAPHY CLUB:

- Encourages interest in still and video photography and covers all major college

events.

9.10 GAMES AND SPORTS:

- WGSHA encourages an enthusiastic participation in sports, games and in

athletics. All possible help from the college would be provided. Responsibility

for scheduling and organising such events is that of the College Students

Council. Faculty help is provided whenever requested.

- Inter-house tournaments are organized in the following games for boys and

girls separately: -

Volley Ball

Basket Ball

Foot Ball

Cricket – Boys Only

Swimming

Table Tennis

Badminton

Athletics

- Selection of college teams is based strictly on the performance of the players in

the inter-house competitions. College teams may be permitted to participate in

inter-college competitions, provided this does not interfere with regular

studies.

9.11 MAD OVER BAKING (MOB)

- This is a club started to promote students’ interests in special baking skills. The

club is responsible for producing specialized bakery products and selling the

same. The club is involved in culinary quizzing and all other special college

events.

32

10 REPRESENTATIVE BODIES OF STUDENTS

10.1 AIM: The primary aim of constituting representative bodies of the students

is to:

Assist the Management to plan, co-ordinate, and conduct and review various

student activities.

Provide an opportunity to the students to run their affairs independently

without undue dependence on or interference from the college Management.

Provide a formal avenue for the projection of the student’s point of view in

decision making concerning student activities.

Give an opportunity to the selected students to hone their leadership skills.

10.2 DEBARRING CLAUSE:

- No student is eligible to hold an Elected Office if he/she has been dropped by

one or more years of study on any grounds whatsoever, has an outstanding

backlog or has been subjected to any disciplinary action during the period of

the current year or in case an action against him/her is due to be initiated.

Similarly, the student will not hold the office if he/she has been removed from

that office for any reason whatsoever during the currency of that Academic

Year.

10.3 COLLEGE STUDENTS COUNCIL (CSC):

- The Council will function under the patronage of the Principal, or in his/her

absence under that of the Vice Principal. Their presence is mandatory for the

proceedings of the Council to be valid. Other functionaries of the management

or the Faculty, as deemed appropriate by the Principal, may be called upon to

be present for the meetings.

- The Council is responsible for planning, co-ordination, execution and reviewing

all student activities except academics (theory or practical training) and

examinations. It will consist of the following functionaries:

President - To be elected from amongst the final year students.

Vice President - To be elected from amongst the final year students.

Note- If the President is a male student, the vice President would have to be a

female student and vice-versa.

Secretary - To be elected from amongst the second senior-most batch. Students

of the two senior-most batches are entitled to vote.

33

Additional Secretary - To be elected from amongst the second senior most

batch. Students of the two senior most batches are entitled to vote.

Note: If the Secretary is a male, the Additional Secretary would have to be a

female and vice-versa.

Lady Joint Secretary (Sports) - To be elected or nominated by the Principal in

consultation with the President, the Vice President. The nominee shall

preferably be a gent.

Male Joint Secretary (Sports) - To be elected or nominated by the Principal – in

consultation with the President/Vice President. If the Secretary Sports is a

male, the Joint-Secretary (Sports) would have to be a female student.

Joint Secretary (Cultural Affairs) - To be elected or nominated by the Principal

in consultation with the Cultural Coordinator (Faculty), the President, the Vice

President, the Secretary and the Additional Secretary. The nominee shall

preferably be a female student.

Course Representatives - One for each Course.

House Representatives - House Captains/Vice Captains

10.4 HOUSE MANAGEMENT COMMITTEES (HMC):

- For the purposes of student activities, the student body would be divided into

four equal Houses. Each House will function under the patronage of a

Housemaster. A House Management Committee, an elected students’ body,

will control all student activities of a House. A House Committee will consist of

the following:

House Captain - Each House will elect its own Captain who should be from

amongst the Final Year students.

Vice Captain - Each House will elect one Vice Captain. If the Captain is a gent,

the Vice Captain will have to be a female student from the passing- out Course

10.5 HOSTEL FOOD SERVICE COMMITTEE: - Responsibility to run the Student Hostel Food Services in an efficient, hygienic,

economical and befitting manner lies with the students themselves. All affairs

of the Students Hostel Food Services are to be controlled by their respective

Hostel Food Service Committees consisting of a President, an Establishment

Member, a Production Member and a Service Member.

- One Hostel Food Service Committee for each of the Hostel Food Services would

be elected under the auspices of the CSC, ‘within’ 7 days of the start of the new

34

Session. Normal tenure of a Hostel Food Service Committee will be from 1st

August to 31st March. An outgoing Hostel Food Service Committee shall be

deemed to have relinquished its charge only after it has formally handed over

the property to the Hostel Warden and has accounted for all losses, damages

and expenditure and that the same is formally documented.

- It is the responsibility of the CSC to ensure that functioning of the Hostel Food

Service committee is kept under constant check to rule out any negligence and

mismanagement.

- Notwithstanding the above, the Warden will keep a close watch on the affairs

of the Hostel Food Service and its accounts. In case of affairs of the Hostel Food

Service not being conducted in an appropriate manner, he/she would bring

this matter to the notice of the Principal/Vice Principal.

10.5.1 President, Hostel Food Service Committee (PMC):

1. Is responsible for the overall functioning of the Hostel Food Service in a

befitting manner.

2. Co-ordinates the functioning of the various members of the Committee.

3. Maintains a running control over the finances and accounts of the Hostel

Food Service with the help of the other members.

4. Prepares weekly menus in consultation with the students, keeping in mind

the taste, variety and the nutritional aspects.

10.5.2 Establishment Member: 1. Is responsible for regular and accurate maintenance of accounts, and control

of finances.

2. Ensures that all purchases for the Hostel Food Service are being made at

reasonable rates and in the required quality.

3. Institutes a system that would ensure that no wastage of food or pilferage of

cooked/uncooked rations or other stores takes place from the Hostel Food

Service.

4. Is responsible for ascertaining the availability of seasonal supplies and helps

the Hostel Food Service Committee in drawing up menus for the week.

10.5.3 Production Member: 1. Ensures that the food prepared in the Hostel Food Service is wholesome,

tasty, hygienic and presentable.

2. Ensures expenditure on purchases for the kitchen is controlled and remains

within reasonable limits.

3. Ensures that the kitchen staff is aware of the personal hygiene and sanitation

guidelines and that these are obeyed scrupulously.

35

4. Visits the kitchen repeatedly to ensure strict cleanliness and hygiene of the

area, utensils, clothing and equipment.

10.5.4 Service Member: 1. Is responsible for the safety, security, cleanliness, repair and maintenance of

the Hostel Food Service property which includes crockery, cutlery, furniture,

fittings and everything else except what is being used in the kitchen.

2. Ensures that all Hostel Food Service area and kitchen is kept spic-and-span at

all times.

3. Ensures that pest control measures and personal hygiene of the staff working

outside the kitchen are effective.

4. Ensures that residents consume their meals within the Hostel Food Service

area and that no food is being carried to the hostel rooms.

5. The Hostel Food Service Committee may at its discretion lay down such rules

and regulations as considered appropriate for the efficient and befitting

functioning of their Hostel Food Service.

However, following rules are obligatory and a violation of these would be dealt

with severely:

1. Meals will be served at set timings. The Hostel Food Service Committee shall

arrange to display meal timings on the Hostel Food Service Notice Board.

2. No food shall be carried to the rooms except in case of residents who are

declared sick.

3. No Guests can be brought into the dining hall without the prior permission of

the Warden.

- All dealings with the Hostel Food Service staff would be done through the

members of Hostel Food Service Committee only.

- Students and their guests if authorised and wishing to avail of the Hostel Food

Service facility are to be presentably dressed. Bills for the same would be raised

and are to be settled in cash at the College Finance Office.

- Entry into the kitchen, dispensing, washing and stores area is restricted to the

members of the Hostel Food Service Committee.

- Residents shall not carry any item of the Hostel Food Service property

including items of crockery, cutlery or furniture to their rooms.

- A trouser / jeans and a T-shirt are the minimum acceptable dress at meal times.

10.5.5 Hostel Food Service Bills: - All hostel residents are obliged to consume their meals in the hostel Food

Service. No adjustment would be made in case meal is not consumed in the

Hostel Food Service.

36

- Day scholars, non-members and guests of the residents may be invited to the

Hostel Food Service only with the prior permission of the Warden. Charges for

such meals and coffee/tea etc will be made at predetermined rates and

chargeable to the person extending the invitation. However, no guests would

be allowed to the Hostel Food Service without prior notice to the Hostel Food

Service Committee. Current rates are Rs.90 per meal or Rs.200/- for all three

meals of the day.

- Hostel Food Service bills will be displayed on the Notice Board by 10th of every

month. Amount due would be adjusted in the Hostel Food Service deposit

account of the concerned student.

10.5.6 Hostel Food Service Rules: - All hostel residents are obliged to consume their meals in the Hostel Hostel

Food Service only. No deduction in hostel boarding bill on account of missing

meals from the Hostel Food Service would be allowed.

- Bringing into the Hostel meals cooked in the local eateries/restaurants or at

dhabas is not permissible without the express permission of the Warden.

- The Hostel Hostel Food Service will be run by the residents themselves through

a formally elected Hostel Food Service Committee.

- The Hostel Food Service Committee shall comprise of the President, the

Establishment Member, Production Member and the Service Member.

- All aspects of the Hostel Food Service functioning, namely the maintenance and

audit of monthly accounts, production and service of food and beverages

including preparation of menus, inspection of dry and fresh rations for quality,

quantity and rates, cleanliness and maintenance of the cooking and service area,

hygiene and sanitation of the cooking and service staff and appraisal of the staff

performance will be supervised by the Hostel Food Service Committee.

- Reduction on mess billing shall be given only when students proceeding

leaves continues 15 days & above, entering their leaves in leaves register

maintained with Mess office before proceeding for leaves

- Students are allowed to use the dining hall facility during the session hours

only. Usage of any power consumable pluggings are strictly not allowed

- It is not allowed to carry any mess belongings outside the dining hall. Without

the proper approval from the HOD

- Broad functions of various members of a Hostel Food Service Committee are hereby

given:

1. To actively participate in weekly cyclic menu compilation.

2. To help in daily food preparation during their free time (especially during

dinner) on a rotational basis.

3. To actively participate in all hostel festivals irrespective of the house.

37

4. To check the quality of both perishable and non-perishable items in Hostel

Food Service kitchen.

5. To check the quality of food.

6. To check the hygiene standards.

Any grievance of the students to be brought to the notice of the concerned authority

for speedy redressal.

38

11 SUB-COMMITTEES:

- With a view to ensure smooth functioning of the college affairs, the CSC or the

HMCs may constitute sub-committees on a required basis. However, final

responsibility for the ultimate conduct and success of an event would continue

to rest with the CSC. Sub-committees would stand dissolved automatically

once the purpose for which they were constructed is fulfilled.

39

12 LIBRARY

12.1 INTRODUCTION:

- For all students, it is the optimum use of the Library that gives them the edge

and helps the students’ progress from mediocrity to excellence. We have a

well-equipped Library with around 11752 books and volumes. Besides, general

and trade journals from all over the world are being regularly subscribed to.

- The books cover the following disciplines/streams:

- Food & Beverage Production

- Food & Beverage Service

- Food & Nutrition

- Hygiene & Sanitation

- Front Office Operations

- Accommodation operations

- Interior Decoration

- Gardening

- Management

- Marketing & Public relations

- Travel & Tourism

- Economics

- Statistics

- Business Mathematics

- Financial Management

- Computer Science

- Accountancy

- Organization Behavior

- Human Resource Management

- Business Law

- English language

- French language

- Facility Planning

- Dietetics

- In addition to the above, the Library has a large section devoted to general reading which includes, Sports, Biographies, History, Fine Arts, and Literature etc.

- We also have 758 CD-ROMs on hotel related and other subjects.

12.2 WORKING HOURS: - The working hours for the Library are from

Monday to Saturday 8.00 a.m. – 7.00 p.m.

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During Sessional and Exams 8.00 a.m - 9.00 p.m

- Changes in working hours as above would be notified as and when necessary.

- The Library would be opened on Sundays only during the Sessional or

University Exam days.

12.3 MODE OF OPERATION: - Each student will be issued two tickets for issue of books and one reference

card for reference material. Reference material cannot be taken out of the

Library. Borrower tickets and reference cards are not transferable and are to be

taken care of personally.

- The reference card should last a student for all his/her stay in the College,

whereas the borrower tickets would be returned by the end of each Academic

Year. Loss or destruction of borrower tickets and reference card will cost Rs.

50.00 per ticket or card.

- Books for reading may be kept for seven days & a subsequent renewal for

seven more days may be permitted if the book is not sought for by other

students.

A fine of Rs. 2.00 per day per book for the first week beyond the permitted time

and Rs. 5.00 per day per book for the subsequent week would be levied in case the

book is not returned on the stipulated date.

12.4 CONDUCT: - No package, handbags, briefcases, and carry-bags etc. are to be carried inside

the Library. For purposes of taking down notes only papers, pen or pencil is

permitted to be taken inside the Library.

- Students should handle the books very carefully. They are expected to inspect

the book/s before they start using to see if there is any damage, mutilation or

disfiguring. In case a book is damaged they should bring it to the notice of the

Librarian, failing which, they would be held responsible for the same.

- An amount equaling to three times the current cost of the book shall be charged

to the student in case of mutilation, disfiguring, damaging and loosing a book.

- Reference books and magazines will not be issued out. They are to be

consulted within the premises of the Library only. However Xeroxing facility

will be made available on payment at the college accounts. Not more than 10

pages at a time would be permitted.

- In case of need for reference or verification the issued books may be called back

at any time.

- Silence should be observed at all times in the Library. No group discussion,

chatting or gossiping would be permitted.

- There is no system of reserving seats or Library books in the Library. Any other

activity except reference and study would be treated as indiscipline and

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appropriate action may be taken even to the extent of debarring from the use of

the Library.

12.5 CONCLUSION:

Students are advised to read, understand and practice all the above mentioned

guidelines. It would help not only the concerned student but also all the others in

making the Library as one of the most useful, informative and a sacred place.

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EG/BHM/02

13. ACADEMIC CALENDAR FOR THE YEAR 2018/2019 BACHELOR OF HOTEL MANAGEMENT

WELCOMGROUP GRADUATE SCHOOL OF HOTEL ADMINISTRATION

1 YEAR BHM

1 SEMESTER BHM 2 SEMESTER BHM

Semester Commences : 1st August 2018 Semester Commences 4th Jan. 2019

Mid-term Examination : 1st Oct. – 6th October 18 Mid-term Examination 11 to 15 March 2019

End Semester Examination : 26th Nov. to 30th Nov. 2018 End Semester Examination 25 to 30th April 2019

Odd Semester Break : 1st Dec. 2018 to 3rd Jan. 2019 Make-up Examination 5 to 10 July 2019

Make-up Examination : 7 to 11 January 2019

2 YEAR BHM


Semester Commences : 16th July 2018 Semester Commences : 4th Jan. 2019

Mid-term Examination : 1st Oct. – 6th October 18 Mid-term Examination : 11 to 15 March 2019

End Semester Examination : 26th Nov. to 30th Nov. 2018 End Semester Examination : 25 to 30th April 2019

Odd Semester Break : 1st Dec. 2018 to 3rd Jan. 2019 Make-up Examination : 5 to 10 July 2019


3 YEAR BHM


Semester Commences : 16th July 2018 Semester Commences : 4th Jan. 2019

Mid-term Examination : 1st Oct. – 6th October 18 Mid-term Examination : 11 to 15 March 2019

End Semester Examination : 26th Nov. to 30th Nov. 2018 End Semester Examination : 25 to 30th April 2019

Odd Semester Break : 1st Dec. 2018 to 3rd Jan. 2019 Make-up Examination : 5 to 10 July 2019


4 YEAR BHM 7 SEMESTER BHM 8 SEMESTER BHM

Semester Commences : 4th Jan.2019

Mid-term Examination : 11 to 15 March 2019

End Semester Examination : 25 to 30th April 2019

Make-up Examination : 5 to 10 July 2019

The schedule may be changed in case of any requirements or exigencies necessitating such change.

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14. THE CENTRE FOR HUMANITIES

With an objective of imparting a holistic perspective to professional higher

education, “The Centre for Humanities” has been created in Manipal Academy of

Higher Education and is functioning effectively since last several years. The Centre

intends to create an atmosphere, which is intellectually and aesthetically stimulating

for the community in the campus.

In pursuit of such an objective, among other cultural and intellectual activities, the

center will also run short courses in Humanities to the community of Manipal

Academy of Higher Education and for the interested general public. The courses are

informal and are intended to sensitize the academic world to the other dimensions of

human experience and knowledge, with a hope that this would enrich the texture of

the inner life of the student community and help them acquire an awareness of the

social context in which they are working and the social implications of their action.

The center’s activities also would orient them towards standards of equality, justice

and a humanist culture. These courses will be offered throughout the year and they

will be run with the help of eminent people invited from all over India. These are

some of the areas in which the Centre has planned to provide exposure to the

Students:

a. Local Theatrical Arts

b. Literature, Music, Painting, Cinema and other Fine Arts

c. History and Philosophy of Science

d. Cultural Responses to Globalization

e. Ecology and Environment

f. Culture, Religion and Philosophy

g. Functional knowledge of Local and Foreign languages

There is an active chapter of SPIC MACAY (Society for Promotion of Indian Classical

Music and Culture among Youth), which is functioning under the Centre for

Humanities and is a part of a network of nationwide chapters. SPICMACAY

introduces traditional Indian culture to the youth of this country with the hope that

the wealth of knowledge, wisdom and beauty that it encompasses will become an

integral part of their lives. Classical Indian music and dance, carrying with them

generations of wisdom, are the chief mediums for creating a cultural awareness in

students. The greatest living exponents of these art forms travel to schools and

colleges throughout the country demonstrating and teaching Indian culture. The

artistes are shown utmost respect and an atmosphere is provided by which the

students can interact with them and benefit from the experience. SPICMACAY has

no racial, regional, political or religious affiliation. One and all are very welcome to

be a part of the movement.

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Students who are interested to participate in the above activities may contact their

Institutional Staff Cultural Coordinator, who is the link between the center for

Humanities and institution. Students may register their names for receiving

communications on email regarding various programmes being organized by Center

for Humanities. Upcoming performing artists in the field of classical music, dance

etc. can also utilize the opportunity provided by the Center to show case their talents

by registering their names with the Institutional Cultural Coordinator.

Volunteer Services Organization (VSO), Manipal Academy of Higher Education

Volunteer Services Organization (VSO), Manipal Academy of Higher Education initiated on September 17, 2007 gives an opportunity to students, staff & their spouses of Manipal to live their lives with purpose by helping those in need. It is a platform that not only helps the needy, but also provides each volunteer with an opportunity to gain new skills, work in a team and, most importantly, to become a better person. VSO is presently guided by the honorary chairman, Dr H. Vinod Bhat is the honorary chairman of VSO Manipal Academy of Higher Education. With volunteers strength of more than 1800

(including students, faculty & their spouse) from various constituent colleges of

Manipal& Mangalore, VSO undertake projects which cover community, social,

organizational and soft skills avenues.

Mission Statement VSO aims to develop the spirit of selfless service by responding to the community’s

needs, addressing the issues of society, and developing the leadership and learning

skills of the volunteers. Students, faculty, and staff strive to ameliorate the conditions

of the impoverished and the less fortunate. We come together in hopes of forging a

path to a better society.

Objectives

To respond to community needs

To address the issues of society

To develop the leadership potential of the students

To enhance student learning

Regular Programmes

Weekly Programmes /visits:

“Sandhya”- Visit to Nittur State Home for Children (Saturday, 2.30pm-4.30pm)

“Jyothi” - Visit to ASARE, school for special children (Saturday, 4.30 pm-6.30 pm)

“Sanjeevani”–Visit to Pediatric Ward of Kasturba Hospital (Sunday, 3.30 pm-

5.30 p.m.)

“Aarambh” - Sri Krishna Balaniketan (Sunday, 2.30pm-4.30pm)

Clean Manipal Campaign (Sunday, 5pm-7pm)

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Visit to Pediatric Cancer Ward of Shirdi Sai Baba Cancer Hospital (Sunday, 3.30 pm-

5.30 pm)

Blood Donation Camp (Sunday, 9 pm-5 pm)

Visit to Bijapur Slums (Sunday, 9 am – 11 am)

Special Programmes

Spoken Kannada Classes

Birthday Celebration at Orphanages (every month, last Sunday)

Health Camps for underprivileged people

Collection drives (clothes, stationary, toys)

Theatre & drama workshops for children

SPARSH – fund raising cultural show

TARANG – a kite flying festival

Most of the activities are organized on Sundays and Holidays. In an endeavor to

recognize the services offered by the students, a certificate of merit is issued by the

University on completion of a minimum of 28 hours.

For more information visit vso.manipal.edu/& join us on facebook at vso-manipal

http://vso.manipal.edu/

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